Onion Ring Basket Recipe
Battered In seasoned flour, served with homemade ranch dressing
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Ingredients
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Onion Rings
Seasoned Flour (for finishing or extra dredge)
Homemade Ranch Dressing
Method
Onion Rings
Prepare onions
Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside on a tray.
Make seasoned flour for dredging
In a shallow bowl combine 1/2 cup all-purpose flour (for dredging) with a pinch (about 1/4 tsp) of salt and 1/8 tsp black pepper. Toss rings lightly in this flour to coat — this helps the batter adhere.
Make batter
In a mixing bowl whisk together 1.5 cups flour (batter), 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder until homogenous. Whisk in 1 egg until smooth. Slowly pour in 1 cup very cold club soda or cold beer while whisking until the batter is smooth and thick but pourable. Do not overmix; some small lumps are fine. Batter should coat but not be overly heavy.
Heat oil
Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily.
If using breadcrumbs for extra crispness: spread 1/2 cup breadcrumbs on a plate. After dredging rings in flour and dipping in batter, briefly place battered rings on breadcrumbs to coat, pressing lightly so crumbs adhere. This is optional.
Fry rings
Working in small batches (3–6 rings at a time depending on pot size), shake excess flour from rings, dip each into the batter to coat evenly, optionally press into breadcrumbs, and gently place into the hot oil. Fry until golden brown and crisp, 2–3 minutes per side (total 3–5 minutes) depending on thickness. Avoid overcrowding. Maintain oil temperature near 350°F; if it drops, rings will absorb oil and become greasy.
Drain and season
Using a slotted spoon or spider, transfer fried onion rings to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a little additional seasoned flour mix or fine salt while hot, if desired. Keep warm in a low oven (200°F / 90°C) while frying remaining batches.
Seasoned Flour (for finishing or extra dredge)
Combine 1/2 cup flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp onion powder and 1/4 tsp paprika in a shallow bowl and whisk to combine. Use this mixture as the dredging flour referenced in the Onion Rings section and to sprinkle on finished rings to taste.
Homemade Ranch Dressing
Mix base
In a small bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt) and 1/2 cup buttermilk until smooth.
Add herbs and seasonings
Stir in 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives, 1/2 tsp dill (or 1/2 tsp dried), 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk if you prefer a looser consistency.
Chill
Cover and refrigerate at least 15–30 minutes to let flavors meld. Serve chilled alongside the hot onion rings.